Irish Beef Stew

Ingredients

• 2-3 lbs of stew meat BUY NOW
• 8 cloves garlic, minced
• 2 quarts beef broth
• 4 tablespoons tomato paste
• 2 tablespoons dried thyme
• 2 tablespoons of Worcestershire sauce or steak sauce
• 2 bay leaves
• 1⁄2 stick butter
• 3 lbs potatoes (preferably Russets or Idaho)
• 1 large yellow onion
• 6 carrots peeled and chunked
• Olive oil

Cooking Instructions

• In a large cast iron pot or dutch oven, heat the oil and brown the meat.
• Add the garlic and sauté.
• Add the beef broth, tomato paste, and thyme.
• Stir in the Worcestershire sauce or steak sauce and toss in your bay leaves.
• Boil, then reduce to simmer
• In another pot or large pan melt the butter and sauté the onions, carrots and potatoes. Keep them moving until they start to brown and go golden.
• Add the veggies to the stew and simmer uncovered for about an hour or until everything is fork tender.
• This is another dish that can be made ahead and always tastes better the next day. Anything stewed or braised comes together overnight as it chelates and gains flavor.
• Serve with a crunchy artisan bread and plenty of butter.

Find the entire recipe book by Eric Charles Mokotoff here.